Brown Rice Cooking - Quick & Easy

by Rick Liva, ND

As part of a healthy food program it is best to make every effort to consume 1 1/2 to 2 cups of cooked brown rice 2-4x/week.
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• 2 parts water with 1 part of brown rice
• Put water in pot and bring to a hard boil
• Add the brown rice and bring water back to boil for 30-60 seconds
• Then turn down heat to low level and put lid on pot
• Let cook for 40 minutes (DO NOT remove lid until 35-40 minutes has elapsed)
• Check after 35-40 min

Any leftover cooked brown rice can be kept in the refrigerator and use the next day for breakfast, lunch or dinner.

A breakfast suggestion: Use leftover brown rice, place in a small pot, add 2-3 ounces of soy milk, rice milk, almond milk to the pot or liquid of your choice.

Heat until warm then remove from stove. Add a little butter or coconut oil if you like, dice up some fruit or mash 1⁄2 to 1 banana, top with several sprinkles of cinnamon powder. Can add some nuts (walnuts, almonds, filberts, pecans) or seeds (sunflower, pumpkin seeds, or ground chia or flax seeds).

Enjoy!